Mason Jar Baked Potato Soup Source: Mason Jar Restaurant 3 large baking potatoes, baked 1/2 cup finely diced celery 3/4 cup finely diced carrots 3/4 cup finely diced onion 1/3 cup finely diced green onion 1 teaspoon white pepper 1 teaspoon cracked black pepper 1 teaspoon seasoned salt 1 teaspoon minced garlic 4 ounces bacon, diced 2 tablespoons olive oil 2 cups water 2 teaspoons chicken-seasoned stock base 2 2/3 cups whipping cream 12 ounces (3 cups) grated Swiss cheese 1 1/2 ounces (3 tablespoons) butter 1/3 cup all-purpose flour Peel baked potatoes and cut into 1/2-inch chunks; set aside. In large bowl, mix celery, carrots, onion, green onion, peppers, salt and garlic; set aside. Place bacon in a Dutch oven and cook over medium-high heat until brown. Reduce heat to medium-low and add oil. When hot, add vegetable mixture; sauté until vegetables are well-done. Add potato chunks and cook until dark brown. Add water, chicken base and cream; stir constantly 5 minutes. Fold in cheese until thoroughly blended. Heat butter in saucepan over low heat; whisk in flour; cook, stirring, until flour is lightly browned to make a roux. Add roux to soup and stir until thoroughly blended. Reduce heat. Simmer, stirring occasionally, 30 minutes. Makes 2 quarts or 6 servings.